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| Typicaly, sugar is in the cure along with salt and nitrate . I'am still baffled on how they sell a cut of meat this way , it's not done . Any way being that we don't know how long it was allowed to brine or what was in the cure it's a crap shoot on what to expect for taste . depending on how much fat they trimmed I would use a shallow pan ,smoke for a couple hours , then cover with foil, put on medium cook untill 170 degree . You may want to glaze it the last 15 -20 min. . You can use honey and burbon , you can use a jam and mix it with apple juice . Look in the Treager book it has a couple of glazes in it . Give yourself plenty of time , like you could cook it the day before and then put it back on the BBQ the next day to warm it to eat , nothing like double smoked ham . Glaze the second day . | |
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Ham on a Traeger
